Drank
Geography is destiny, Napoleon said. The emperor wasn’t talking specifically about booze, but he could have been.
Europe is almost
evenly split into wine and beer. South of the Alps, where fruit
More

Drank
One of the problems with the cutting edge
of brewing is, you’re just as likely to get nicked yourself. Gigantic
Brewing, with its eclectic array of brewing oddities and schizophrenic
label des
More

Drank
Old dogs are notoriously reluctant to
perform new tricks. So someone give Hair of the Dog brewmaster Alan
Sprints a good belly scratching for his new Lila Maibock. Sprints’
brewery will celebr
More

Testing 11 grocery-store-bought Oregon rieslings.

Drank
Oregon rieslings are not like German rieslings.
Grown in the cool
climates along the Rhine river, traditional German rieslings are sweet
and fruity. Though the Willamette Valley is also known fo
More

Drank
The Ale Apothecary’s Paul Arney revels in making
concoctions that are tough to wrap your head around. The former
Deschutes brewer, who now works alone in a small barn outside Bend,
outdid hims
More

Drank
Chili peppers—25 varieties of them—were once the top crop at the Tilley family’s 25-acre farm in Eugene. Hops now get more attention from Ben and Nate Tilley, but they haven’t plowed the peppe
More

Drank
Is IPA the new Amber? Though still the
top-selling style of craft beer in Oregon, lately it’s seemed as though
brewers have exhausted every possible permutation of suitable hops and
malts. For
More

Drank
Rogue Ales has been mashing the
vino-centric concept of terroir into beer more aggressively than anyone
else in Oregon. Some of the Newport-based brewery’s initiatives have
been mostly about m
More

Drank
The nearest stretch of the Oregon coast
does not yet have the amenities Portlanders have come to expect. The
scenery is great, of course, but high-quality food, drink and
entertainment are in sh
More